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Traditional Egyptian Roz bel Laban (Creamy Rice Pudding with Mastic and Pistachios)
The quintessential Egyptian dairy parlor treat: velvety, thick rice pudding simmered with full-fat milk, enriched with qishta cream, ground mastic tears, and orange blossom water, garnished with crushed pistachios.
Prep
10 min
Cook
35 min
Total
45 min
Ingredients
servings
6
- Short-grain white rice rinsed100 g
- Water to precook rice300 ml
- Whole milk1000 ml
- Heavy cream or Egyptian qishta150 ml
- Granulated sugar120 g
- Cornstarch dissolved in 50 ml cold milk1 Ā½ tbsp
- Mastic tears crushed fine with sugarĀ½ g
- Orange blossom water1 tbsp
- Crushed green pistachios30 g
Preparation Steps
1
Simmer rice in water over medium heat for 10-12 minutes until water is absorbed and rice is soft.
2
Pour whole milk and cream into the rice; simmer gently for 15 minutes, stirring occasionally. Stir in sugar and dissolved cornstarch, cooking for 3-5 minutes until rich and thick.
3
Remove from heat; fold in crushed mastic and orange blossom water. Ladle into individual dessert bowls, cool, and chill. Garnish generously with crushed pistachios.
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
7.5g
Carbohydrates
42g
Fat
12.5g
Allergens
MilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
